Growing up, rolls were always a big part of our meal. Yes, the turkey, the ham, the mashed potatoes, or green bean casserole was supposed to be more central than the dinner rolls. Yet everyone had their favorite bread roll and it often set the atmosphere for the rest of the meal.
My favorite was the pull apart type. I’ve given this recipe much thought and I’m very happy to say it came out exactly as I wanted. Is it weird to say there are sentimental memories in these rolls alongside the herbs? They’re so homey and warm. Eating one makes me feel like I’m back home in my mom’s kitchen which in my mind equals love, warmth, support, and happy memories.
I am overjoyed to be able to maybe pass those feelings down to my own children despite our food restrictions.
I made the dough last night in 20 minutes. I then let them do a cold rise in the fridge overnight and baked them today.
These GF rolls feel like real bread. They’re not gummy, they’re not dry, it doesn’t feel like you’re hefting a brick when picking one up. They are light and airy, with the chewiness of real bread.
This is a special recipe for me – it makes me feel closer to my mom, my best friend, who’s one of the warmest most generous people I’ve ever known. Sometimes food is strange and wonderful like that with the connections and emotions that are attached to it. I sincerely hope your family enjoys them as much as mine has.
- 1¼ cups milk
- 2 tablespoons butter
- 1 packet yeast
- 1½ tablespoons sugar
- 1 cup tapioca flour
- ¾ cup brown rice flour
- ¾ cup potato starch
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum
- 2 teaspoons salt
- 1 tablespoon each: fresh chopped rosemary, thyme, and sage
- 1 tablespoon olive oil
- 2 large eggs
- Generously grease and rice flour a muffin tin.
- Combine milk and butter in microwaveable measuring cup. Microwave until mixture reaches 110-120 degrees (takes 1:10 in my microwave). In mixing bowl combine yeast and sugar. Whisk in heated milk mixture. Set aside while it proofs.
- In small bowl combine tapioca flour, brown rice flour, potato starch, baking powder, xanthan gum, salt, and herbs.
- Once yeast is proofed (about 10 minutes), mix in olive oil and eggs on low speed. Slowly beat in flour mixture. Beat on high speed for at least 1½ minutes until very well combined.
- Spoon dough into muffin cups, ¾ full. Wet your finger tips and gently smooth the top of each one. Dip kitchen scissors in tapioca flour then snip the dough in each muffin cup in half, then in half again so you have quarters.
- Brush tops with a small amount of olive oil (to keep the plastic wrap from sticking) then cover loosely with plastic wrap. Refrigerate overnight or at least 8 hours.
- When ready to bake, remove rolls from fridge and sit on counter while the oven preheats to 350 degrees. Bake 28-35 minutes until tops are a deep golden brown; brush tops with melted butter if desired. Cool in pan 5 minutes until you're able to handle them, then turn out onto a wire rack to finish cooling.